Broccoli And Bacon Salad

Serving 8 people

30 min


  • bacon 12 slices bacon (about half a package)
  • broccoli 1 large or 2 small heads of broccoli
  • crème fraîche ¼ cup sour cream or crème fraiche (your choice)
  • mayonnaise ½ cup mayonnaise (we recommend Hellman's or homemade mayonnaise)
  • onion ½ cup red onion chopped or sliced thin (your choice)
  • salt 1 tablespoon salt
  • sharp cheddar cheese ½ cup shredded sharp cheddar cheese
  • sugar ¼ cup sugar
  • white wine vinegar 2 tablespoons white wine vinegar
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How to make it

  1. Cut off the thickest part of the stem of broccoli and discard.
  2. Cut the remaining head into small florets.
  3. Heat a medium pot with water and a tablespoon of salt and bring to a boil. Fill a medium to large bowl with ice water. Once the pot of water is boiling, drop the broccoli florets into the boiling water and count 30 seconds. Immediately drain off the water and plunge the broccoli into the ice bath.
  4. Drain the broccoli and lay out on a large sheet of paper towels. Start rolling the paper towels and broccoli around and around like a jelly roll then squeeze out the water. Repeat a second time until the broccoli is completely dry and drained of all water.
  5. Place the broccoli in a large bowl and refrigerate until after the bacon is cooked.Cook the bacon until crispy and then crumble. Discard bacon fat (or save for other recipes if you wish).
  6. Remove the broccoli from the refrigerator and add cooked, crumbled bacon, red onion and cheddar cheese.In a small bowl mix the sour cream, mayonnaise, vinegar and sugar.
  7. Add the mayonnaise mixture to the broccoli mixture, combine and serve.